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Red Snapper Salad with Gazpacho Vinaigrette Recipe

Course: Appetizer, Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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Red Snapper Salad with Gazpacho Vinaigrette

Photo by: Joseph De Leo

Each plate of this beautiful summer salad is filled with bright colors and fresh flavors. This excellent all-purpose gazpacho vinaigrette will enhance any cold or hot fish or cold chicken. It is made with a base of Sherry Vinaigrette, to which the colorful vegetables of a gazpacho-bell pepper, cucumber, tomato, and onion-are added. Neat, uniformly diced vegetables are the secret of the vinaigrette’s beautiful appearance. The smaller you cut the vegetables, the prettier the dish will be.

Yield: Makes 6 appetizer or 3 luncheon servings


For the gazpacho vinaigrette:

  • ½ small red bell pepper, cut into brunoise (1/3 to ½ cup)
  • ½ small yellow bell pepper, cut into brunoise (1/3 to ½ cup)
  • 1 medium-size ripe tomato, cut into brunoise (1/3 to ½ cup)
  • ½ small cucumber, peeled (not seeded) and cut into brunoise (about ¾ cup)
  • ½ small red onion, cut into brunoise (about ½ cup)
  • 1 tablespoon chopped dill (no stems)
  • ½ cup Sherry Vinaigrette
  • Kosher salt and freshly ground black pepper

  • 3 (8-ounce) red snapper fillets, halved
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon butter

To serve:


For the gazpacho vinaigrette:

In a large bowl, combine all the diced vegetables and toss gently with the chopped dill. Add the sherry vinaigrette and season with salt and pepper.

For the red snapper:

Preheat the oven to 400°F. Season the fillets to taste with salt and pepper. In a medium ovenproof skillet over medium-high heat, heat the oil until very hot and sear the fish, flesh-side down, until golden brown. Place the pan in the oven for 3 to 4 minutes, remove from the oven, and add the butter to the pan. Return to high heat on the stove top, turn the fillets, and cook until medium-rare, about 1 minute. Drain on paper towels.

To serve:

Toss the salad greens with Just enough sherry vinaigrette to moisten and divide among 6 plates, placing the greens off center. Place 1 red snapper fillet alongside each serving of greens. (Or, center the greens and place the fish on top.) Spoon 3 tablespoons of the gazpacho vinaigrette over or around each serving of fish. Serve immediately.


Substitute Basil Vinaigrette for Sherry Vinaigrette, as a base for the gazpacho vinaigrette.


Order of preparation:

• Prepare the Sherry Vinaigrette.

• Dice the vegetables and prepare the gazpacho vinaigrette.

• Sear and roast the snapper.

Make-ahead notes:

The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to recombine before using.

The gazpacho vinaigrette can be refrigerated up to 3 days; whisk to recombine before serving.

© 1996 Debra Ponzek and Joan Schwartz

Nutrients per serving (% daily value)

This recipe serves 6, includes 1/8 teaspoon of added salt per serving, but does not include Sherry Vinaigrette. For nutritional information on Sherry Vinaigrette, please follow the link above.

176kcal (9%)
39mg (4%)
29mg (49%)
189mcg RAE (6%)
92mg (31%)
381mg (16%)
1g (7%)
8g (12%)
1mg (8%)

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